Potato, Feta and Spinach Frittata

When preparing for a family lunch at Dad’s place at Easter, I was completely baffled about what to make for the occasion. ‘Cooker’s block’ was setting in, but the fact we had some vegetarians to feed gave me my the lightbulb moment. Frittata!!

With eggs as the hero of the dish providing the body with wonderful proteins, fats, vitamins and minerals, fritatta takes no time to whip up, is super nutritious, and oh-so-tasty. The carnivores were more than happy, and the the leftovers also make a great lunchbox addition. An added bonus is that frittata requires very few dishes to wash up (happily, for my husband!).

It’s versatility means that it is equally appropriate when served either hot or cold, and is perfect for breakfast, lunch or dinner. What can’t the frittata do? Well, it can’t be vegan, I guess!

Experiment with flavours you love and you can’t go wrong. Here’s the one we all loved.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Basil or parsley
Salt and pepper

POTATO FETA AND SPINACH FRITTATA

Brenda Janschek

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Cook Time 40 mins

Total Time 1 hr

Servings 4

Ingredients

  

• 2 potatoes peeled, cubed and parboiled
• 7 eggs
• 1 cup of feta chopped
• 1 cup cheddar or parmesan cheese grated
• 2 big handfuls of baby spinach
• 1 handful of basil or flat leaf parsley finely chopped
• 1/2 cup cream
• 1 red onion sliced
• salt and pepper to taste

Instructions

 

• Preheat oven to 180 celcius
• Lightly grease a baking dish
• Whisk eggs with cream in a large bowl, pop in both cheeses, herbs, baby spinach (rip into smaller pieces), potato, salt and pepper and gently stir
• Pour into the baking dish and top with the red onion slices
• Pop into oven and bake for approximately 40 minutes
• Sprinkle with some extra herbs, cut into wedges or squares and serve with a dollop of hummus and a big garden salad

Notes

Serves 4 but I recommend doubling the recipe for a larger group or if you want leftovers

If you’re looking for more delicious lunch recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other vegetarian dinner recipes you might like are Tex-Mex Burrito Bowls and Vegetarian Pasta Bake.

Do you have hungry kids who are bottomless pits too?